2. Peel and grate ginger. Add to pan with stock concentrate, 2 tsp ground coriander, 2 tsp mustard seeds and 1 tsp chilli powder (optional). Cook for 1-2 minutes until fragrant.
3. Dice and add sweet potato, tomatoes and zucchini (2cm pieces). Drain and add chickpeas along with coconut milk and 1 cup water. Mix well. Cover and simmer for 15-20 minutes until potatoes are tender.
4. Dice capsicum and roughly chop coriander. Toss together in a bowl with 1/2 tbsp olive oil.
5. Season curry to taste with salt and pepper. Divide among bowls and top with fresh topping.
We used coconut oil for this dish.
A note from Louise: Leave the skin on the sweet potato as there are so many nutrients in and just below the skin. It helps keep the chunks together as well.
Chicken breast fillet, 300g
Ginger, 20g *
Stock concentrate, 1/2 jar *
Coconut milk, 400ml
Sweet potatoes, 1kg
Red capsicum, 1
Coriander, 1/2 packet *
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, ground coriander, black mustard seeds, chilli powder (optional)